Craving the bold flavours of chicken fajitas and the creamy comfort of pasta? Look no further than this chicken fajita pasta recipe! This one-pot dish combines tender, seasoned chicken, vibrant bell peppers, and creamy pasta in a single skillet, making it perfect for busy weeknights. It’s quick, flavorful, and easy to customize to your taste. Ready to spice up your dinner routine? Let’s dive in!
Ingredients You’ll Need
For the Chicken and Vegetables:
- 1 lb boneless, skinless chicken breasts or thighs, diced: This is a tender and protein-packed base for the dish.
- 2 tbsp olive oil: Divided for cooking the chicken and vegetables.
- 1 red bell pepper, sliced: Adds sweetness and colour.
- 1 yellow bell pepper, sliced: For a vibrant, sunny touch.
- 1 green bell pepper, sliced: Balances the dish with a subtle bitterness.
- 1 medium onion, sliced: Caramelizes for added sweetness.
- 1 tbsp fajita seasoning: Use store-bought or homemade for bold flavour.
For the Pasta and Sauce:
- 8 oz penne or any short pasta: Holds the creamy sauce perfectly.
- 2 cups chicken broth: Forms the base of the sauce.
- 1 cup heavy cream: Adds richness to the dish.
- 1 cup diced tomatoes (canned or fresh): Brings a tangy, juicy element.
- ½ cup cream cheese or shredded cheddar (optional): For extra creaminess.
- Salt and black pepper to taste: Adjust as needed.
Optional Add-ins:
- 1 jalapeño, sliced: For a spicy kick.
- Fresh cilantro, chopped: For garnish and freshness.
- Lime wedges: For a tangy finish.
Tools You’ll Need
- A spacious skillet or a deep saute pan equipped with a lid.
- Wooden spoon or spatula.
- Measuring cups and spoons.
Step-by-Step Instructions
1. Cook the Chicken
- Warm 1 tablespoon of olive oil in a large skillet on medium-high heat.
- Add the diced chicken and sprinkle with fajita seasoning.
- Sauté for 5 to 7 minutes, stirring from time to time, until the chicken is golden brown and fully cooked. Remove the chicken from the skillet and place it aside.
2. Sauté the Vegetables
- In the same pan, incorporate the leftover 1 tablespoon of olive oil.
- Add the sliced bell peppers and onion.
- Sauté for 5 minutes, stirring frequently, until softened and slightly caramelized. Remove and set aside with the chicken.
3. Build the Base
- Pour the chicken broth, heavy cream, and diced tomatoes into the skillet.
- Mix to integrate and heat the mixture until it begins to simmer.
4. Cook the Pasta
- Add the uncooked pasta to the skillet, submerging it in the liquid.
- Stir well, cover, and simmer for 12–15 minutes, stirring occasionally to prevent sticking.
- Prepare the dish until the pasta is soft and the liquid has thickened to form a creamy sauce.
5. Combine Everything
- Return the cooked chicken and sautéed vegetables to the skillet.
- Stir in cream cheese or shredded cheddar (if used) until fully incorporated.
6. Season and Serve
- Taste the dish and adjust the seasoning with salt and black pepper.
- Top with chopped fresh cilantro and accompany with lime wedges for a tangy touch.
Tips for Perfect Chicken Fajita Pasta
- Use a Variety of Peppers: A mix of red, yellow, and green bell peppers adds colour and enhances the flavour profile.
- Stir Often: Stirring the pasta frequently helps prevent it from sticking to the skillet and ensures even cooking.
- Spice It Up: Add sliced jalapeños, cayenne pepper, or hot sauce for extra heat.
- Adjust the Sauce: If the sauce thickens too much, stir in a splash of chicken broth or cream to loosen it.
- Prep Ahead: Dice the chicken and slice the vegetables ahead of time to speed up the cooking process.
Serving Suggestions
- Tex-Mex Style: Pair with tortilla chips, guacamole, or sour cream for a fun twist.
- Vegetable Sides: For a balanced meal, serve with a crisp green salad, roasted corn, or steamed broccoli.
- Extra Tang: Squeeze fresh lime juice over the pasta for a bright, zesty finish.
Storage Instructions
Refrigerate:
Store leftover food in a sealed container in the fridge for no more than 3 days.
Reheat:
Warm gradually on the stovetop or in the microwave. Add a chicken broth or cream splash to restore the sauce’s consistency.
Freeze:
Cool completely and freeze in a sealed container for up to 2 months. Thaw overnight in the fridge before reheating.
Nutritional Information (Per Serving, Approximate)
- Calories: 480
- Carbohydrates: 35g
- Protein: 35g
- Fat: 20g
- Sodium: 500mg
- Cholesterol: 110mg
A Crowd-Pleasing Dinner in One Pot
This chicken fajita pasta is the ultimate Tex-Mex comfort food, combining bold fajita flavours with creamy pasta for a dish that’s sure to be a hit. This one-pot recipe is easy to customise and flavorful, perfect for busy weeknights or fun dinners with friends. Give it a try and post your findings in the comments section below. Happy cooking!
FAQs
1. Can I Use Pre-Cooked Chicken?
Yes! Rotisserie chicken works well. Add it during the final step to avoid overcooking.
2. Can I Make This Gluten-Free?
Absolutely! Use gluten-free pasta and check that your fajita seasoning is gluten-free.
3. How Do I Add More Vegetables?
Zucchini, corn, or mushrooms add extra flavour and nutrition.
4. Can I Make It Spicier?
Yes! Add diced jalapeños, red pepper flakes, or hot sauce to increase the heat.
5. Can I Use Milk Instead of Cream?
You can, but the sauce will be less rich. For added creaminess, add a small amount of cream cheese.
Chicken Fajita Pasta
Ingredients
- 2 tbsp olive oil
- 1 pound boneless skinless chicken breast, sliced into strips
- 2 tsp fajita seasoning
- Salt and pepper to taste
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 1 yellow bell pepper sliced
- 1 small onion sliced
- 3 garlic cloves minced
- 3 cups cooked penne pasta or any pasta of choice
- ½ cup heavy cream
- ½ cup chicken broth
- ½ cup grated Parmesan cheese
- Juice of 1 lime
- Fresh cilantro for garnish (optional)
Instructions
Season and Cook Chicken:
- Heat olive oil in a large skillet over medium heat. Season chicken strips with fajita seasoning, salt, and pepper.
- Cook chicken for 4–5 minutes until fully cooked. Remove and set aside.
Sauté Vegetables:
- In the same skillet, add bell peppers, onion, and garlic. Sauté for 4–5 minutes until tender.
Build the Sauce:
- Lower the heat and add chicken broth and heavy cream. Stir to combine and let it simmer for 2–3 minutes.
Combine:
- Return chicken to the skillet, add cooked pasta, and toss everything together. Stir in Parmesan cheese and lime juice.
- Cook for another 1–2 minutes until heated through.
Serve:
- Garnish with fresh cilantro if desired and serve immediately.
Notes
- You can substitute half-and-half for heavy cream for a lighter option.
- Adjust the spice level by adding chili flakes or using a spicy fajita seasoning.
- Works well with leftover grilled chicken or rotisserie chicken.
